Bacon Wrapped Asparagus and Rack of Lamb Breakfast

Rack of Lamb

Bacon Wrapped Asparagus

1 bundle of asparagus
1 package of bacon
Avocado Oil
Salt and Pepper

Directions

Lamb

Best to prep the lamb the night before by mixing the oil, garlic, rosemary, oregano and thyme and rub it in the meat. Add salt and pepper.Place in a zip lock bag and remove all the air and let the lamb sit in the rub and oil overnight in the refrigerator.Ifyou do not have the time to allow the marinade to soak in, then allow the lamb to sit in the rub as the meat comes to room temperature about 45 min.Preheat oven to 375 degrees.Sear the meat for a few minutes per side in an iron skillet that has been preheated (about 2 minutes) with avocado oil.You will want to brown the racks – approximately 3 min per side.Transfer browned rib racks to the oven for 15- 20 minutes.Using a meat thermometer meat should be at 135 degrees for medium rare (best flavor!). Remove from oven and let rest 10 minutes – internal temperature will go up approx. 5 more degrees- then cut lamb chops by slicing between the bones and enjoy!

Bacon wrapped Asparagus

This recipe works with the thinner asparagus but for baking purposes, the thicker cut asparagus works better. Rinse the asparagus and pat dry. Trim bottom 2” off of the asparagus to eliminate the woody part of the vegetable. Lightly coat the asparagus in avocado oil and add a pinch of salt and pepper.Wrap a few stems of asparagus in bacon tightly and place on a wire rack on top of a cookie sheet.By placing the asparagus on the wire rack, it allows the heat to flow all around the bacon helping it crisp better instead of the vegetables cooking in the grease.Cook the asparagus in an oven at 400 degrees for 25 min. Half way through flip the bacon wrapped asparagus to help evenly crisp the bacon.If after 20-25 min the bacon is not at the desired crisp you can broil it for 1-2 min. Serve immediately and enjoy!

Helpful Hint: This is an amazing breakfast dish and a perfect addition to the Autoimmune Paleo Diet!